Ingredients:

• 1 1/2 to 2 lbs of Pork Tenderloin
• 2 TBSP of Medium to Robust MyOlive EVOO
• 6 TBSP of any of our Dark Balsamics -our favourites are Red Apple, Blueberry, Black Current or Black Cherry
• 2 Cloves of crushed garlic
• 1 to 2 TSP of Heat (Chili powder, Cayenne Olive Oil or any of our Salem's hot sauces)
• 1/2 TSP of each of the following:
• Dried Oregano
• Salt
• Cumin
• Cinnamon

Directions :

• Trim the Tenderloins of excess fat
• Mix all of the ingredients above
• Put the tenderloins in a plastic bag and pour the marinade in; seal (remove air) and let marinade in the fridge for a minimum of 3 hours and as long as overnight. 
• For BBQ - cook on high for 12 to 15 minutes 
• For Oven - cook at 350 for approx 15 minutes  
• (desired colour of meat would be pale pink)

Reduction

Bring the remaining sauce to a boil for at least 3 minutes and it will be ready to drizzle on the meat

ENJOY....THIS IS ONE OF OUR FAVOURITE RECIPES